Shrimp Avocado Salad
Shrimp Avocado Salad is made with only a few basic ingredients and a tangy lime olive oil dressing for a flavorful freshness!
I believe you’re going to adore this shrimp avocado salad if you’re seeking for a high protein, high fat sort of salad that is still packed with tons of benefits. It has extremely light and fresh flavors that are ideal for a picnic or BBQ, so I normally cook it in the summer. But it’s effective year-round, especially for people seeking for recipes that are low in carbs or ketogenic.
Shrimp Avocado Salad Ingredients
- 1 pound of defrosted
- draining, and towel-dried shrimp
- 1 tablespoon of olive oil
- 2 peeled and sliced avocados, salt, and pepper
- 1/4 sliced red onion
- 2 cups of shredded lettuce
- 1 tablespoon of freshly chopped cilantro.
Shrimp Avocado Salad Dressing
- 3 tablespoons of extra virgin olive oil
- 3 tablespoons of freshly squeezed lime juice
- 1 teaspoon of cumin
- 1/4 teaspoon of sea salt
- 1/4 teaspoon of freshly cracked pepper.
- Bring a large pot of water to a boil to steam the shrimp. Use a bowl large enough to hold all of the ingredients to make the dressing. Place the thawed shrimp in a mesh strainer or steamer basket and steam for 5 to 6 minutes, until opaque and cooked through. The cooked shrimp should be placed on top of the dressing, which is made by combining the cumin, salt, and pepper with the olive oil.
- In a bowl, gently combine the ingredients with the dressing and the red onions. Add the sliced avocados and spread the mixture over the shredded lettuce.
- Serve chilled or at room temperature, garnish with cilantro.
- Remaining food should be kept in an airtight container for storage. In the fridge, they should keep for about two days. But since the avocados will start to turn a little brown the next day, it’s preferable to consume it within 24 hours.
- Make Ahead Advice: The dressing can be prepared up to two weeks in advance and kept on hand, ready to toss when the salad is ready. In addition, you can buy shrimp that has already been cooked and add it to the salad.
- The recipe should be followed exactly for the best results. If red onions aren’t your thing, you can substitute green onions or omit them altogether. Additionally, you can substitute paprika or coriander for cumin in the dressing if you’d like.